Description
Easy Homemade Turkey Stock is a simple recipe to make after your Thanksgiving feast.
Ingredients
Scale
- Turkey Carcass
- 2 large onions, quartered
- 4 large Carrots
- 4 Celery Ribs
- 3 cloves Garlic, smashed
- 1 sprig Sage
- 4 sprigs Thyme
- 3 sprigs Parsley
- 1 teaspoon Peppercorn
- 2 Bay Leaves
- 1 gallon Water, plus more to account for evaporation as it cooks
Instructions
- Add the turkey carcass to the pot along with the neck piece and any leftover skin or scraps of meat. Disassemble the bones if necessary.
- Add the onion, garlic, celery, carrot, and fresh herbs to the pot.
- Fill the pot with water, bring to a boil, then simmer for at least 6 hours. Add more water as needed.
- Taste the stock after a few hours and adjust flavors if necessary.
- Strain the mixture using a fine mesh strainer over another pot. Discard the debris.
- If the broth seems fatty, chill it overnight and skim the fat solids off the top the next morning.
- In a slow cooker or countertop roaster, combine all ingredients and cook on high for 1.5 hours, then on low for 6 hours or more.
Notes
- Store leftover stock in the refrigerator or freeze for later use.
- Adjust herbs and vegetables according to your preference.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 56
- Sugar: 1 gram
- Sodium: 10 mg
- Fat: 1 gram
- Saturated Fat: 0 grams
- Unsaturated Fat: 0 grams
- Trans Fat: 0 grams
- Carbohydrates: 7 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 15 mg